Anke
Today I am sharing my best Soljanka recipe with you, which is very special to me.
This is my family recipe that my mum and dad prepared on repeat when I grew up in East Germany. It is such a budget-friendly recipe because you can use any leftovers you might have in your fridge.
Any leftover meat from your last roast dinner, pieces of salami, or any luncheon-type meat could work well.
Here are more budget-friendly meal ideas: German potato pancakes, German Meatloaf filled with eggs, or delicious Fish cakes.
Table of Contents
Ingredients For My Soljanka Family Recipe
The Meat
As I have mentioned before, for the protein part, you can use any leftover meat you might have in your fridge.
But I like to use Fleischwurst, which is similar to balony/bologna in the States and the UK. So I hope that you have a German butcher close by. If not, you can use balony or even a little bit of salami as well.
Vegetables
For the vegetables, I am keeping it simple. You’ll need a bell pepper/capsicum, which can be red, yellow, or green. Alternatively, you can mix them according to your preferences.
Add a finely chopped brown onion to the mix, and you are all sorted.
Sauerkraut/Pickled Gherkins
Two of the most important ingredients for my best Soljanka recipe are the Sauerkraut (Germans love Sauerkraut) and finely chopped pickled gherkins.
I know that some of the Soljanka recipes out there don’t use Sauerkraut, but for me, it is a must. It gives the Soljanka a deliciously tangy, slightly sour taste.
By the way, Sauerkraut is fermented cabbage, and it is really good for you. For more info, click here.
The Broth
For the broth, you can either use homemade vegetable or beef stock.
I usually go for store-bought stock since it’s so convenient.
Note: you don’t need to add much seasoning to the Soljanka because of the broth, the soup is already quite flavorful.
How To Make My Best Soljanka Recipe In A Few Simple Steps
Step 1
To start, I like to gather and prepare the ingredients in advance. So get started with chopping the capsicum/bell pepper, the onion, the Fleischwurst, and the pickled gherkins.
Measure the Sauerkraut, and set it aside.
I also set aside smoked paprika and tomato paste for the seasoning..
Step 2
In a large pot, heat some vegetable oil of your choice, and add the Fleischwurst, bell pepper, and onions.
Fry on medium heat, until the vegetables have softened and the Fleischwurst is golden brown.
Step 3
Now you can add the smoked paprika and tomato paste. Give it a good stir and fry for a couple of minutes.
Step 4
Now we add the pickled gherkins and the Sauerkraut. Mix well, and let it cook for a few minutes.
Finally, pour in vegetable or beef broth until the ingredients are fully covered, and let it simmer for a few minutes.
Taste and adjust with salt and freshly ground pepper as needed.
Enjoy!
Serve with a dollop of sour cream and garnish with finely chopped parsley. Guten Appetit!
Pro Tip
With any soup recipe, I always recommend preparing the Soljanka a day in advance to allow all of the flavours to develop.
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Let’s Get Started With My Best Soljanka Recipe From East Germany
I hope you enjoy my easy and tasty Soljanka soup recipe.
My favorite Soljanka recipe is a budget-friendly meal idea for lunch or dinner that not only feeds a crowd but can also be easily prepared in advance.
I love to serve it with my homemade focaccia bread or my no-knead German bread rolls.
I would love for you to leave a rating and a comment with your feedback and any questions. Your feedback will help me improve my recipes even more.
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Additionally, the recipe card includes affiliate links for equipment in case you need any kitchen gadgets.
Are you feeling hungry? Then, put on your apron and start making my best Soljanka recipe from East Germany.
My Best Soljanka Recipe – A Classic Dish from East Germany
Equipment
- 1 spatula
Ingredients
- 300 grams Fleischwurst baloney/bologna
- 1 red capsicum/bell pepper diced
- 1 medium onion diced
- 100 grams pickled gherkins diced
- 1 cup Sauerkraut fermented cabbage
- 2 tsp smoked paprika
- 4 cups beef stock or vegetable stock
- 2 tsp tomato paste
- 1/3 to 1/4 cup sunflower oil
- salt and pepper to taste
- sour cream and chopped parsley for garnish
Instructions
- Heat up the sunflower oil (or any oil of your choice) in a large pot before adding the Fleischwurst. Fry until it is nicely browned.300 grams Fleischwurst, 1/3 to 1/4 cup sunflower oil
- Add the onions and bell pepper, and fry until soft and golden brown.1 red capsicum/bell pepper, 1 medium onion
- Next, add the smoked paprika and tomato paste. Stir well and sauté for a few minutes.2 tsp smoked paprika, 2 tsp tomato paste
- Now add the pickled gherkins and sauerkraut. Mix well and let it cook for a few minutes.100 grams pickled gherkins, 1 cup Sauerkraut
- Lastly, pour in enough vegetable or beef broth to fully cover the ingredients, then let it simmer for a few minutes. Taste and season with salt and freshly ground pepper to your liking.4 cups beef stock or vegetable stock, salt and pepper to taste
- Serve with finely chopped parsley and a dollop of sour cream.Enjoy!sour cream and chopped parsley for garnish
